The Auswine Forum

It was pretty good Miv, don't mind Mick he is Flaiva Flav A bit more oak reliant than the Leflaives but still a quality wine. Bit more rounded, bigger and in your face. Sounds perfect - I should remember to factor in the Leflaive bias!! Agree with Dave here Mivvy. My notes were...Nettle, white peac...

Def go to Town Mouse. Cool wine bar vibe. Mich and I loved it and I think it's in your wheel house. Recommended here by Paulf + Via C.
Dennis the menace for Breaky.

PM'd you Mark. Cheers

Great line up and sad to have missed it. Great to see some Vin Jaune in there.

mjs wrote:

Red Smurf wrote:Sorry but I better pull out from this. Come down with a stomach bug.

This post was from Monday, three days to go, where is the intestinal fortitude! haha

Yeah soft, I know.

So 8-10 people.....22 wines then.....I know my stomach will thank me.

rooman wrote:

Red Smurf wrote:Sorry but I better pull out from this. Come down with a stomach bug.

Given the wine I have found you will be particularly miffed to miss the dinner.

Mark

Will just have to read the notes.

Sorry but I better pull out from this. Come down with a stomach bug.

Should be good for this if there is still space?

Random spur of the moment purchase, bit of age on it for around $35, really enjoying it. Soft and supple with a bit of grip, classic iron filings, blood with dark plums and a dustiness on the back palate. Great for a boring Telecon. I know they had problems moving a lot of 2012 but $35 is an amazin...

I just hate that our generation are the guinea pigs!

2008 Dauvissat La Forest Chablis 1er Cru Classic oyster shell/brine, mineral and citrus. Excellent complexity. Enough mid-palate richness to be Grand Cru. Sounds smack on great Chablis! Had his Les Clos 08' recently and it was singing as well. One of the few that gets the oak integration right. Eve...

Nice set of wines there Melbourne Crew! How did The 15' Mac Forbes drink? I'm very hit and miss on his stuff. Like Chris' note, I thought this was quite light, pale salmon, some cherry, not a lot of interest for me Cheers thanks. Actually thought it was the Chardonnay but good to know about the Rosé.

Nice set of wines there Melbourne Crew!
How did The 15' Mac Forbes drink? I'm very hit and miss on his stuff.

TiggerK wrote:Cheers Polymer, and I don't mean any offense or antagonism Mark. But I'm happy with 14 at the table if it means winetastic, tamara and redsmurf can all make it!! 53.5ml vs 62.5ml is not worth excluding people over in my opinion.

Strike me off the list so it's either 11 or 13 now.

Redsmurf: well specifically I'm talking about Vat 1s..which I think are very difficult to assess but you're right, part of the problem is really drinking it young and getting that experience with it...I've had enough to know I don't get any enjoyment out of drinking them young but maybe that is wha...

I'm not saying people can't judge young Sems..they obviously know what to look for...but I'm asking if people can describe what that is...Balance would suggest the right amount of acid vs. fruit (could be some other stuff as well I guess) but in the case of Vat 1, it is tipped on the far side of ac...

Better late than never.... I must say this was a very enjoyable Burgundy tasting with a great cross section of wines fit into a good atmosphere. Pretty decent food. Great table, venue and enthusiastic restaurant owner. Thank you for organising this Mark. On to the wines. 2007 Domaine Dublère Chablis...

The world of wine is massive and ever changing so I will never stop buying because I never want to stop learning.

Thought I was a bit late to this but seeing there is a pull out already, I'll jump on the reserves too please Tim.

OK, so I will bring a Nuits Saint Georges from the 80's and a backup young-en just in case.....which will probably get opened as well....

Looking forward to this.
Are we nominating wines, match a few appellations, vineyards? Or just bring what we want?

which means I buy a lot now and I don't have to later". Many on here would have a quiet giggle at that. I buy more than ever right now. That list of Aussie wines looks pretty good but I would also start tasting and buying what you like from other grape varieties from OZ as Ian suggested. We ar...

So Mivvy was back in town and Mick decided to get a few of us together, as we usually do when he is here on business. It so happens that Polymer is also back here for a while so we all brought out some damn fine Burgs and Barolo for our visiting guests. After some pull outs, wine negotiations and a ...

White - 1979 Macle Vin Jaune - enormous complexity and youth.
Red - 2000 Leroy CdlR - a freak wine.

Is that the ozone purifiers you can get for your water system?
Funny I'm responding to how to reduce Brett topic. I would usually want to know how to increase Brett in a wine.

Yes 1. Sell them. 2. Reverse Osmosis and filtration machine should set you back $150K What smell is it? The reason I ask is if it is reduced with air it could be reduction. Brett usually blooms as it warms with air. You could also have a double whammy of Brett and reduction and the reductive odours ...

rooman wrote:

Red Smurf wrote:Yep, I'm keen Mark
Bring on the Brett!

red you happy with the change in theme?

Well, it will be tough drinking all that Burgundy....but I'll manage.
The 02' Cortons should be good drinking.

Ummmm....I'm not introducing this. Even though there is a lot of side track on this thread, It's the main point of the thread. My issue and is primary fruit flavors out of kilter with structural evolution. In some wines its like a strangulation; retarded, hard and simple berry fruit with barely whis...

Opened a 2007 Penfolds 407 (screwcap) the other day and thought it did fit the Simple fruit and resolved tannins profile that Jamie is worried about. I think I have had pretty much every vintage of 407 and I enjoy them when the fruit has turned secondary and the tannins still prominent but melding w...

Clover Hill has a small dosage from memory.
As sch5252 has suggested, I also like good Aussie sparkling Chenin and Blind Corner's' Crémant is v good with low residual and old oak which helps the perception of less sweetness.

Yep, I'm keen Mark
Bring on the Brett!